Last night when everyone had gone to bed I got out my allotment file which hasn't seen the light of day for nearly a year and drew up my plans for the plot this year.
I have just got in from work, seen the ideas there on the page and felt very alarmed at the mammoth task I have set myself once again. The children don't like the dank vegetable plot at this time of year - harvesting is one thing but digging over in the chill February air is another, so it's always a case of juggling and fitting it in like a mad woman at 6am on Sunday mornings as usual!
Anyway I put my plans in front of me and sat down to eat the Borscht I made yesterday from some wonderful overwintered beetroots and I realised why it is all so worth it. YUM!
Here is the newly invented recipe for Beetroot Soup / Borscht:
Four large beetroots previously baked in silver foil and then peeled and chopped
One onion, chopped
Garlic, chopped or crushed I can't remember
Half a tin of puy lentils
A tin of chopped tomatoes
Stock (I used chicken stock I had in the freezer)
Butter and olive oil
Fry the onions and add the beetroot when soft. Add some garlic and the canned tomatoes. Let this bubble away for a few minutes and add the stock and lentils. Let this simmer for as long as you have time (20 minutes would be fine). Whizz with Brenda the Blender and enjoy.
This was even better after a night in the fridge with some homemade bread and lashings of butter. Anyone can dig an allotment over after this!!